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Incorporation of intermediate wheatgrass (Thinopyrum intermedium) into bread wheat doughs: Effects on pasting and rheological properties.
- Published in:
- Cereal Chemistry, 2024, v. 101, n. 4, p. 871, doi. 10.1002/cche.10786
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- Article
Antioxidant activity, anthocyanin profile, and mineral compositions of colored wheats.
- Published in:
- Quality Assurance & Safety of Crops & Foods, 2024, v. 16, n. 1, p. 98, doi. 10.15586/qas.v16i1.1414
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- Article
Effects of phenolic compounds of colored wheats on colorectal cancer cell lines.
- Published in:
- Quality Assurance & Safety of Crops & Foods, 2023, v. 15, n. 4, p. 21, doi. 10.15586/qas.v15i4.1354
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- Article
Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads.
- Published in:
- Foods, 2023, v. 12, n. 18, p. 3376, doi. 10.3390/foods12183376
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- Article
Phenolic Content and Antioxidant Capacity of Synthetic Hexaploid Wheats.
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- Plants (2223-7747), 2023, v. 12, n. 12, p. 2301, doi. 10.3390/plants12122301
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- Article
Utilization of Intermediate Wheatgrass (Thinopyrum intermedium) as an Innovative Ingredient in Bread Making.
- Published in:
- Foods, 2023, v. 12, n. 11, p. 2109, doi. 10.3390/foods12112109
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- Article